And let’s not forget the steak grilled to perfection and topped with caramelized onions. While the steak was grilling, I threw on some zucchini spears coated lightly with olive oil, salt, and pepper. After they were grilled, I sprinkled them with freshly grated parmigiano reggiano and a little lemon juice.

Wow! Looks superb! I ate zucchini for supper on Monday: sliced it up, put them in the wok (or frying pan) sprinkled on some salt, pepper and garlic and they were delicious. Yours was good too when we were there! It must be very satisfying eating out of your own garden. I’ve got a blackberry bush that may produce a couple jars of jam – it’s a start, eh? 🙂